Ruby Chicken Curry

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 07/28/2020, viewed by 392 , 0 Comments
yield2 portionstotal time390m

Chicken thighs in a richly spiced sauce with mushrooms and sweet cherry tomatoes.

What you will need

5 oz. Greek Yogurt

1/2 tsp Garam Masala

1 tsp Ground Cumin

1 tsp Chili Powder

1 Lime

1 lb Boneless Skinless Chicken Thighs

CURRY

14 oz. Cherry Tomatoes

5 cloves Garlic

2" Fresh Ginger

1 Tbsp Olive Oil

1 Bay Leaf

1 stick Cinnamon

1/8 tsp Cardamom

8 oz. Sliced Mushrooms

1 cup Heavy Cream

1 Tbsp Butter

Salt

(Nutritional facts 177 calories, 13.09 g fat, 8.37 g carbohydrates, 7.16 g protein, 43 mg cholesterol, 640 mg sodium)

How to cook

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Place the greek yogurt in a medium-sized mixing bowl.

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Add the garam masala.

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Add the ground cumin.

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Add the chili powder.

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Squeeze in the juice from a lime.

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bout 30 minutes.

Mix well. Add the chicken thighs and toss to coat. Chill and marinate for about 30 minutes.

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Wash and slice the cherry tomatoes in half.

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Peel garlic cloves and chop or grate to a fine paste.

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Peel ginger with a spoon and grate or chop to a fine paste.

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Heat some oil in a large skillet over medium-low heat.

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Stir the crushed garlic into the hot oil.

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il the aroma of toasted garlic and ginger hits you.

Follow the garlic with the grated ginger. Toast for a few seconds, just until the aroma of toasted garlic and ginger hits you.

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Add the bay leaf.

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Add the cinnamon stick.

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Add the cardamom.

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Add the sliced mushrooms. Cook until softened.

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Increase the heat and add the cherry tomatoes.

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r gently while you go on to cook the chicken.

Once the tomatoes have cooked down, almost to a sauce, add the cream. Simmer gently while you go on to cook the chicken.

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Heat some oil in a heavy skillet over medium heat.

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, and stick to the pan, so a cast-iron works well here.

Brown the chicken thighs on both sides. The yogurt tends to scorch a little, and stick to the pan, so a cast-iron works well here.

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e chicken. Simmer gently for about 15 minutes.

Remove and discard the cinnamon stick and the bay leaf. Add the sauce to the chicken. Simmer gently for about 15 minutes.

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Stir in the butter.

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Season with salt as needed.

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